Hashbrown Potato Casserole Recipe

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Hashbrown Potato Casserole

Nicole Bredeweg

By
@nikkitten

I don't know what makes this particular hashbrown casserole recipe so good -- I just know that it is the best I've ever had. Because it's just the two of us, I split this into two 8x8 pans and froze one. I immediately thawed it the next day and cooked it up for supper that night!


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Rating:

Comments:

Serves:

8

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

2 lb
frozen hashbrowns, thawed
1 can(s)
french's fried onions, divided
16 oz
sour cream
8 oz
mozzarella or cheddar
1/2 c
butter, melted
1 can(s)
cream of mushroom soup
1/2 tsp
salt
1/2 tsp
pepper

TOPPING:

4 Tbsp
butter, melted
1 c
crushed rice crispies, corn flakes, or crackers

Directions Step-By-Step

1
Preheat oven to 350*F. Place hashbrowns in the bottom of a 9" x 13" pan. Mix 1/2 of the can of fried onions with the next six ingredients and pour over the hashbrowns.
2
Prepare topping by mixing ingredients. Sprinkle over casserole.
3
Bake at 350*F for 1-1/2 hours uncovered. Remove and sprinkle with remaining fried onions.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy